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Basil chicken cannelloni on wilted spinach
Basil chicken cannelloni on wilted spinach
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Healthy Italian cuisine with fresh, low-fat, and diabetes-friendly twist.
Ingredients:
  • 6.90 gm olive oil
  • 437.50 ml loosely packed fresh basil leaves
  • 1 small white onion, cut into quarters
  • 2 garlic cloves, crushed
  • 45.00 ml plain flour
  • 365ml Lite White milk
  • Salt & freshly ground black pepper
  • 450g lean chicken breast mince
  • 1 120g pkt cannelloni
  • 30g (1/4 cup) shredded light mozzarella
  • 1 bunch English spinach, stems trimmed, washed
Instructions:
  • Preheat your oven to 230°C. Brush a 17 x 23cm shallow baking dish with 1/2 teaspoon of oil. In a food processor, combine 1 1/2 cups of basil leaves, onion, garlic, flour, 85ml milk, remaining oil, and 1/2 teaspoon salt. Process until the basil is chopped. Position the oven shelf on the top rack.
  • Mix together the mince, 1/4 teaspoon of salt, 1/2 teaspoon of pepper, and 1 tablespoon of basil in a bowl. Stuff each cannelloni tube with the mixture and arrange them in a single layer in the baking dish.
  • In a saucepan over medium heat, warm the rest of the milk and basil mixture until it thickens while stirring, about 1-2 minutes. Drizzle the sauce over the cannelloni, top with mozzarella, and bake in a preheated oven for 18 minutes or until the cannelloni is tender when pierced with a knife. Enjoy!
  • In a medium saucepan over medium-low heat, gently wilt the spinach with water clinging to the leaves, covered, shaking the pan occasionally for 2-3 minutes. Season with salt and pepper to taste.
  • Arrange the spinach on plates, then layer with 3 cannelloni tubes and finish with the remaining basil.

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